Ingreadient :

• 8 lamb chops
• Salt and pepper
• 100g fontina cheese
• 6 asparagus, sliced
• 100g peas
• 75g broad beans, podded
• 100g green beans, topped and tailed and sliced
• 50g butter
• 50ml water
• Few sprigs chives and mint, chopped
• 6 cooked jersey royals, chopped
• 1 small bunch mint, picked and chopped
• 1 clove garlic, peeled and crushed
• 2 tbsp small capers
• 1 small bunch parsley, chopped
• 1 lemon, juice and zest
• 50ml olive oil

Direction :

1. Preheat the grill to high
2. Make a pocket in the lamb chops, stuff with cheese, season, and then place them on a tray.
3. Grill for 8 to 10 minutes.
4. Cook the vegetables in butter and 100mls of water, until all the liquid has gone. Finish with the potatoes.
5. Chop all the ingredients together for the salsa.
6. To serve, pile the vegetables onto a platter, top with lamb and spoon over salsa.